Indian Style Split Pea Fritters Recipes

YELLOW SPLIT PEA FRITTERS (PARUPPU VADAI OR "DALAFEL")

Steps:

• 1 Rinse the dal, then soak in a large bowl in water for 3 hours
• 2 Drain well
• 3 In a food processor, pulse the dal with salt and red chiles, if using, until coarse
• 4 Transfer the dal to the same bowl used for soaking
• 5 Add the onion, green chilies, if using, cilantro, garlic, ginger and curry leaves, and thoroughly mix to combine
• 6 The mixture will be dense and moist
• 7 Using wet hands for easier handling, shape heaping tablespoon-size portions of the mixture into patties by gently squeezing them in the palm of your hand, to express extra liquid, and set aside on a plate
• 8 The patties will be extremely delicate and require a very gentle touch
• 9 While you are shaping the patties, in a medium Dutch oven over medium-high heat, add oil to a depth of 1 inch and heat to 375 degrees
• 10 To test the oil temperature, drop a tiny amount of the mixture into the oil
• 11 If it sizzles and rises, the oil is hot enough
• 12 Line a large platter with paper towels
• 13 Working with 4 to 6 patties at a time to avoid overcrowding the pan, very gently place the patties in the oil and fry until golden, about 2 minutes per side
• 14 Transfer the cooked fritters to a paper towel-lined platter
• 15 Repeat with the remaining uncooked fritters
• 16 Serve the fritters hot or warm, with sliced cucumber, pita or roti, or with yogurt or tahini

INDIAN YELLOW SPLIT PEA DAL

Steps:

• Gather the ingredients.
• In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
• Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
• Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
• Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
• Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
• Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!

SPLIT PEA FRITTERS

Steps:

• In saucepan combine peas, water, onion, carrot and broth mix.
• Bring to a boil.
• Reduce heat, cover and simmer, stirring occasionally about 30 minutes until peas are soft.
• Let cool.
• In a bowl, combine flour, baking powder, salt and pepper. Add milk and egg to cooled split pea mixture and stir.
• Stir into dry ingredients.
• In a 10 inch nonstick skillet, heat 1 tsp oil.
• Spoon 4 heaping tablespoons of batter into skillet, forming 4 small fritters.
• Cook until edges bubble and fritters are browned on the bottom.
• Turn over and cook until browned on the other side.
• Remove to a warmed plate. Set aside and keep warm.
• Repeat procedure with remaining oil and batter.

INDIAN-STYLE SPLIT PEA FRITTERS

Steps:

• For at least 3 hours, soak the split peas in water to cover. Drain but leave them wet. Place oil, to a depth of at least 3 inches, in a wok or large, deep saucepan. Turn heat to medium-high. Let it heat while you prepare fritters; it should reach a temperature of 365 to 375 degrees.
• Place the drained peas in the container of a food processor with chili, ginger, garlic, onion, cilantro, coriander, cumin, fenugreek, salt and pepper. Process until mixture is a coarse purée - not perfectly smooth, but with no whole peas remaining. Add a couple of tablespoons of water if necessary to help the machine with its work. The mixture should be fairly loose; add a little water if it is quite thick, or a tablespoon or two of flour if it is soupy. Taste and adjust seasoning if necessary.
• Drop the mixture by the heaping tablespoon into the oil; do not crowd. Cook until lightly browned and crisp, turning if necessary; total cooking time will be about 3 to 4 minutes. Drain on paper towels. Serve hot or at room temperature, with lime wedges.